Grandma's Surprise Rice Ball Bomb

Rice mixed with various ingredients create the colorful layers in this "surprise" rice ball. Looks like a black bomb on the outside, but the inside is exploding with color and flavor!

Grandma's Surprise Rice Ball Bomb
Photographed by MASAO KUDO


Recipe by
Tokiko Suzuki

Difficult

Eggs

Rice & Noodles

Party

1010kcal

45minutes

Calorie count is for full recipe.

Ingredients (Makes 1)

  • [Ume plum rice (A)]

    • 40 g cooked rice
      Note

      freshly cooked

    • 1/2 tsp umeboshi puree
      Note

      Remove the pit and chop the flesh.

  • [Scrambled egg rice (B)]

    • 60 g cooked rice
      Note

      freshly cooked

    • 1 egg
    • 1/3 tsp salt
  • [Salted salmon rice (C)]

    • 100 g cooked rice
      Note

      freshly cooked

    • 1/2 slice shiozake (salted salmon/fillet)
    • 2 tbsp white sesame seeds
  • [Aonori rice (D)]

    • 220 g cooked rice
      Note

      freshly cooked

    • 2 tsp aonori flakes
    • 1/3 tsp salt
  • 4 1/2-5 sheets nori (whole)
  • Kaiware sprouts, as needed

Directions

1

Make the scrambled egg. In a small pot, beat the egg and stir in the salt. Heat over medium-low heat, stirring with 3-4 cooking chopsticks. When the egg has cooked into small, loose bits, transfer to a separate container.

Advice

It can also help to occasionally remove the pot from the heat and cool its base with a damp cloth while stirring the egg.

2

Grill both sides of the shiozake (salted salmon), then remove the skin and bones and flake into small pieces.

3

Prepare 4 different sized sheets of nori (see notes for details).

Advice

When adding on, slightly overlap the sheets and use rice to attach together.

4

Combine the scrambled egg with the amount of rice listed for the [scrambled egg rice]. Combine the flaked salmon and the sesame seeds with the amount of rice listed for the [salted salmon rice]. Combine the aonori flakes and salt with the amount of rice listed for the [aonori rice].

5

Spread the rice for the [ume plum rice] onto sheet size [A] nori. Place the umeboshi puree in the center and bring together into a ball with the nori on the outside.

Advice

Using a clean cloth instead of your hands will bring it together neatly and easily into a ball.

6

Spread the [scrambled egg rice] onto sheet size [B] nori, the [salted salmon rice] onto sheet [C], and the [aonori rice] onto sheet [D], and spread each out, leaving 1-2 cm uncovered at the edge.

7

Place the rice ball filled with ume plum rice onto the center of sheet [B] (scrambled egg rice) and carefully roll up from the corners into a ball. Repeat with sheets [C] and [D], wrapping the ball with a cloth to shape it after adding each layer.

Advice

If there are any gaps where the rice is visible, you can stick on a bit of nori to cover it.

8

Cut in half with a dampened knife and serve garnished with kaiware sprouts with their root ends cut off.

Tips

4 Nori Sheet Sizes
[A] 1/2x1/2
[B] 1x3/4
[C] 1 (whole sheet)x1 (whole sheet)
[D] 30 cmx30 cm
(to make [D], use rice to add on extra nori)